This slow cooker pasta primavera, is an easy, healthy and delicious dish we really loved and plan to make again.
3 cups uncooked fusilli pasta (I used a combination of penne and fusilli)
2 cups frozen brocccoli, cauliflower and carrots
1 cup frozen peas
1 red pepper, diced
1 teaspoon crushed garlic from the jar (or 1 clove, minced)
1 can (12 ounces) reduced fat evaporated milk (2%)
1/2 cup milk
1 tablespoon cornstarch
1/2 teaspoon salt
1 cup reduced fat shredded cheese (I used an Italian cheese blend mozzarella, parmesan, asiago, etc.)
2 teaspoons butter, cut into little bits
Cook the pasta according to the package directions for about half the suggested cooking time and drain.
Meanwhile, combine the broccoli, cauliflower, carrots, peas, red pepper and garlic in the slow cooker. (I used the 2 quart crock from my 3 in 1 crockpot because I thought a 4 quart would be too big. I think a 3 quart would be about perfect.)
In a bowl, combine the evaporated milk, milk, cornstarch, salt and cheese.
Trasfer the pasta to the slow cooker, stir in the milk mixture and dollop with the bits of butter.
Cook on low for 3 to 4 hours, until the pasta and vegetables are tender.
Nutrition Estimates Per Serving (about 1-1/2 cups): 385 calories, 6 g fat, 58 g carbs, 4 g fiber 20 g protein, and *9 Weight Watchers PointsPlus
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2013/10/slow-cooker-pasta-primavera/